Smoked Ham Recipes and Info
Smoked Ham Recipes, under normal circumstances, will show you how to smoke a ham that is "already cooked". The beginning backyard meat smoker should probably go for this type of recipe. It is a whole lot simpler. You will find good instruction on that below.
But the "adventurist smoker" might still want to try smoked ham recipes using a "fresh" ham instead of one already cured and cooked. The following instruction will be for this cook. Just remember that this ham will have a completely different taste than what you most are used to. Some like this way better and some do not.
Start with about a 12-15 lb. Fresh Ham
Make sure you have some moisture (like water in a pan) in your smoker when you cook your ham. Hams will dry out while smoking if you don't have water the whole time. Also, try adding a little red wine or vinegar to the water some wine or vinegar to the water. This will give the ham a great taste and make it tender.
If you have a way to measure the temperature, try and keep it low at around 150 to 170 degrees. In this range, it should take about 6 to 8 hours to cook.
Stick a meat thermometer in the ham. You can tell if the ham is ready when it reaches the temperature of 160 degrees in the thickest part of the ham. What we will now be referring to here below are smoked ham recipes where the ham is already cured and fully cooked. You will be infusing hams with smoke from your backyard smoker or grill, and not actually cooking them. This is how you will add your personal touch to the ham.
Try this simplest of smoked ham recipes give ham a smokey and sweet honey-glazed taste.
INGREDIENTS:
DIRECTIONS:
In the morning take out the ham from the refrigerator and let it sit for about an hour. In the meantime prepare the smoker. You will be smoking at about 210 degrees for 1 hour per pound of ham.
Mix together the chicken stock, 3/4 cups of the pineapple juice, vegetable oil, 1 teaspoon of the dry mustard, and the cloves. Warm over medium heat until completely mixed.
Place ham in smoker and baste with sauce once every hour. While the ham is smoking prepare the glaze by mixing together the honey, the rest of the pineapple juice and dry mustard and a pinch of ground cloves.
Brush with the glaze a couple of times during the last hour of smoking.
This is another of the smoked ham recipes designed for a charcoal smoker or grill where you cook over indirect heat, but with these ingredients you can use just about any kind of smoker for great results.
INGREDIENTS:
3 cups hickory or oak chips for smoking
DIRECTIONS FOR SAUCE:
DIRECTIONS FOR HAM:
In charcoal grill with cover, place preheated coals (Use a chimney starter for best results) around a drip pan for medium-low indirect heat. Sprinkle about half of the wood chips over the coals.
Place ham on the grill rack over drip pan. Cover and grill for 2 to 2 1/2 hours, until internal temperature (measured with a meat thermometer) is 140-150 degrees, and basting with one portion of sauce the last 15 minutes.
Add more preheated coals and wood chips halfway through grilling. Remove ham from grill. Cover and let rest for 15 minutes before slicing. Serve the rest of sauce with ham.
Yes, there are lots of smoked ham recipes and lots of ways cook ham. The methods you use will depend on your experience and skills. The main thing is to depend on other tips and advice to get you started, then put in your own methods as you feel comfortable.
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